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Hollandaise Sauce

Take the yolks of six eggs and beat them up with a very little flour and a bit of butter about the size of a hazel-nut. Add a little pepper and salt, a blade of mace, two table-spoonfuls of vinegar and four of water. Put the mixture in a saucepan on the fire, and stir until it just begins to boil; then take it off, and put in a good lump of butter; stir it well together, always going round the same way, until the butter is thoroughly incorporated. The sauce is then ready to serve. Do not return it to the fire after putting in the final piece of butter.